Caprese Salad

Yield: 4


  • 3 to 4 medium ripe tomatoes (about 1 1/2 pounds), sliced 1/4-inch thick
  • 1LB. fresh mozzarella cheese, sliced into 1/4-inch-thick rounds
  • 1/2 cup packed fresh basil leaves
  • Flaky sea salt
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic glaze
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  1. Arrange tomatoes and mozzarella on a platter in an alternating pattern.
  2. Scatter the basil leaves over the tomatoes and mozzarella.
  3. Sprinkle with a generous pinch of flaky salt and several grinds of black pepper, to taste.
  4. Drizzle with the olive oil and balsamic glaze.
  5. Serve immediately.